Sliced Pork With Garlic Sauce
|Pork shoulder||1⁄2 Pound|
|Green onions||2 , sliced|
|Rice wine/Dry sherry||1 Teaspoon|
|Chicken broth||2 Tablespoon|
|Garlic||2 Tablespoon, minced|
|Soy sauce||2 Tablespoon|
|Sesame oil||2 Teaspoon|
|Chili oil/Sesame oil||1 Tablespoon|
Bring 4 cups water to a boil in a medium saucepan.
Add pork shoulder, ginger root, green onions and wine.
Add more water to cover pork.
Cook about 40 minutes, adding more boiling water if necessary.
To test meat, pierce with a cooking fork or skewer.
If juices are not red, meat is done.
Remove pork from cooking liquid; cool and refrigerate for easier slicing.
Reserve cooking liquid.
Cut chilled pork across grain into thin slices.
Cut slices into 2-inch squares.
To make Garlic Sauce, bring chicken broth and water to a boil in a small saucepan.
Remove from heat.
Add remaining garlic sauce ingredients, mixing well.
Bring pork cooking liquid to a boil.
Place pork slices in boiling liquid about 10 seconds.
Remove and drain.
Pat dry with a paper towel.
Arrange on a platter.
Pour garlic sauce over pork slices.
Sprinkle with Chili Oil or sesame oil to taste.